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Wednesday, August 03, 2011

Turkish Lamb Kebabs with Greek Tsatziki Sauce

How many favorite recipes or meals can you tick off…on one hand? I keep finding these gems and know they will be on a regular rotation in our meal planning. Seriously, I just can’t say enough about this one. It was very Mediterranean with the orzo, flatbread, lamb kebabs and Tsatziki sauce.

NOTE: This marinade is thick and substantial. With other liquidy marinades you end up tossing the remainder. This stuff sticks all over the meat chunks. Messy to thread the kebab ...but the flavor is out of this world.

Slice the lamb into one-inch cubes and marinate in the rest of the ingredients for 4 hours. If you are not using metal skewers, soak wooden skewers in water to avoid burning on the grill. Thread pieces of lamb on the skewer. Grill over medium high heat, turning ever so often.

My favourite meat - looks delicious and I'll bet it smelt and tasted out of this world! Hey (just wondering) what's the difference between a US and English cucumber in the states? We only get one kind in the UK that I know of ... Mrs L

I guess it is like French Onion Soup on menus in France just being called Onion Soup.

An English cucumber is long and thin with fewer edible seeds than a field cucumber which is shorter and fatter with larger seeds that should be removed before eating (not necessary, but recommended). Both varieties work in the recipe.